Ingredients
Basque Cheesecake
2 Tbsp all-purpose flour
2 Tbsp cornstarch
5 large eggs, at room temperature
2 large egg yolks, at room temperature
2 cups [400 g] sugar
2 Tbsp grated lemon zest (see following)
2½ lb [1.1 kg] cream cheese, at room temperature
2 cups [480 ml] heavy cream, at room temperature
Salted Date Caramel Sauce
½ cup [120 ml] date syrup
Fleur de sel or salt flakes
Instructions
- To make the Basque cheesecake, place an oven rack in the middle position. Preheat the oven to 425°F.
- Cut two long sheets of parchment paper, each 13 by 18 in [33 by 46 cm], crumple, and then open them up. Take a 9 in [23 cm] round springform pan. Place one sheet of parchment paper over the pan and the second one perpendicular to the first sheet. Firmly press the papers down to cover the pan’s bottom and sides. Fold the overhanging paper over the edges of pan. Place the pan on a baking sheet.
- In a small bowl, whisk together the flour and cornstarch. In a 4 qt [3.78 L] food processor bowl fitted with a blade attachment, combine the eggs, egg yolks, sugar, and lemon zest and pulse until pale yellow and frothy, about 2 minutes. Scrape down the sides of the bowl. With the food processor running, add the cream cheese and flour-cornstarch mixture and process until fully incorporated. Stop the food processor occasionally and scrape down the bowl’s sides to ensure the ingredients are fully combined. Add the heavy cream and blend until smooth. Transfer the mixture to the prepared pan.
- Bake on the middle rack until the top is caramelized to a deep, dark toffee brown color, 40 to 50 minutes. The edges should be firm to the touch, but the center will be jiggly. The internal temperature in the middle should reach 156°F. Transfer the cheesecake to a wire rack and let it cool in the pan to room temperature.
- To make the salted date caramel sauce, in a liquid measuring cup or small bowl, mix the date syrup with a pinch of fleur de sel. Taste it and add more salt if needed. It should be sweet, with traces of caramel and a hint of saltiness.
- When ready to serve the cheesecake, pop the springform mechanism and peel the parchment away from the cheesecake. Using a serrated knife dipped in hot water, cut the cheesecake into slices. Serve drizzled with a generous amount of room-temperature salted date caramel sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The date syrup can be stored in an airtight container in the refrigerator for up to 1 week.